Caldo de Res

My husband does not cook very much, but the few meals that he makes are excellent.

One of them is Caldo de Res (Beef Soup) a delicious, colorful Mexican soup that is the perfect cozy winter meal, full of vegetables and bright flavors. I had been craving caldo and begging him to make it for quite some time. It finally happened so I had to document it.

I love Mexican style soups because of the fresh and bright lime flavors found in them that is not typically found in other traditional types of stews/soups. Though this is a hearty soup, it doesn’t feel as “heavy” and is a pretty healthy, yet comforting meal.

And of course, you have to have the sides. Fresh tortillas, salsa, additional limes, maybe tortilla chips? Whatever your heart desires.

Caldo de Res

• 2 lbs beef shank
• 2-3 lbs beef short ribs
• 3 chayote (Mexican squash)
• 4 ears of corn, cut into thirds
• 1/2  yellow onion, chopped
• 6-8 small red potatoes, quartered
• 6 carrots, chopped
• 2 yellow squash, sliced
• 1 zucchini, sliced
• 1 large tomato, sliced
• 1 head green cabbage, quartered
• 2 cloves garlic, minced
• 1 bunch cilantro
• Salt and pepper to taste

Add meat to large stockpot with garlic, onion, salt, and pepper. Fill pot halfway with water and cook on medium low heat until meat begins to cook, about one hour.

Add corn and cook until boiling. Then, add potatoes and carrots until carrots are softened, about 10-15 minutes.

Add cabbage, tomato, and chayote, squash, zucchini, and cilantro. Cook until soft but not overdone.

Serve over Mexican rice!